Jump to Main Content
Chemical compositional characterization of some apple cultivars
- Wu, J., Gao, H., Zhao, L., Liao, X., Chen, F., Wang, Z., Hu, X.
- Food chemistry 2007 v.103 no.1 pp. 88-93
- food composition, apples, cultivars, phenolic compounds, chemical constituents of plants
- Eight commercially harvested apple cultivars were analysed by gas chromatography and high-performance liquid chromatography, in particular the composition and level of sugars, organic acids, amino acids, phenolic compounds and fatty acids. The results showed great quantitative differences in the composition of the apple cultivars, particularly in their phenolic contents. Fructose was the most dominant sugar in the different apple cultivars, followed by glucose and sucrose, while malic acid was the principal organic acid. The C16:0, C18:0, C18:1, C18:2 and C18:3 fatty acids were the most abundant fatty acids, and the C18 family accounted for more than 70% of the total fatty acids content. Asparagine and serine were the principal amino acids. Chlorogenic acid and protocatechuic acid were the dominating phenolic compounds. The results provide important information on how to make the best use of the apple cultivars investigated, for both technological research and processing practice.